Super Moist Super Easy Banana Bread Oamc
Indulge in the ultimate comfort with this *Super Moist Super Easy Banana Bread OAMC* recipe, a perennial crowd-pleaser perfect for any occasion. Bursting with the natural sweetness of ripe bananas, this recipe takes just 15 minutes to prepare and features a winning combination of sour cream for unparalleled moistness and optional add-ins like chocolate chips or chopped nuts for a customizable twist. The addition of melted butter and a mix of granulated and brown sugars ensures a rich, tender crumb that keeps you coming back for seconds. Designed for convenience, this loaf not only bakes to perfection but also holds up beautifully for OAMC (Once-A-Month Cooking)—simply freeze and enjoy later for a fuss-free treat. Whether served warm for breakfast, as a snack, or paired with coffee, this banana bread checks all the boxes for flavor, texture, and simplicity. Perfect for busy bakers or anyone seeking a timeless homemade staple!
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Recipe Information
Ingredients
- 4 large ripe bananas
- 0.5 cup unsalted butter, melted
- 0.75 cup granulated sugar
- 0.25 cup brown sugar, packed
- 2 whole large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 0.5 cup sour cream
- 0.5 cup chopped nuts (optional)
- 0.5 cup chocolate chips (optional)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a standard 9x5-inch loaf pan or line it with parchment paper for easy removal.
Peel the ripe bananas and place them in a large mixing bowl. Mash them thoroughly using a fork or potato masher until smooth.
Stir the melted butter into the mashed bananas until well combined.
Add the granulated sugar, brown sugar, eggs, and vanilla extract to the banana-butter mixture. Beat everything together until smooth.
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
Gradually add the dry ingredients to the wet banana mixture, stirring gently with a spatula until just combined. Do not overmix.
Fold the sour cream into the batter, which will make the banana bread super moist. At this point, you can also fold in the chopped nuts or chocolate chips if using.
Pour the batter into the prepared loaf pan, spreading it evenly.
Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center comes out clean. If the top starts to brown too quickly, loosely cover the loaf with aluminum foil during the last 15 minutes of baking.
Remove the banana bread from the oven and allow it to cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely.
For OAMC, wrap the cooled banana bread tightly in plastic wrap and foil, then freeze. To serve, thaw at room temperature and enjoy.
Nutrition Facts
Calories |
4116 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 187.9 g | 241% | |
| Saturated Fat | 97.8 g | 489% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 688 mg | 229% | |
| Sodium | 2717 mg | 118% | |
| Total Carbohydrate | 583.0 g | 212% | |
| Dietary Fiber | 29.2 g | 104% | |
| Total Sugars | 321.0 g | ||
| Protein | 61.1 g | 122% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 450 mg | 35% | |
| Iron | 20.1 mg | 112% | |
| Potassium | 3055 mg | 65% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
